A shot of espresso served with an equal proportion of warm milk heated to have little micro-foam.

Popular in Spain and Portugal, cortados are served in 4.5 oz clear or glossed glasses—referred to as “Gibraltar” glasses. The drink’s recipe is simple: equal parts espresso and milk. This creates a canvas for strong flavour notes of the espresso to shine through while balanced just-so with the milk.

Canterbury Coffee’s Training Manager, Lenka Bohorova.

The name “cortado” comes from the Spanish word “cortar,” which means “to cut.” This refers to the practice of cutting or diluting the strong espresso with a small amount of milk. The drink is usually served in a small glass, often with a handle and a wide brim, known as a “taza cortado” or “cortado cup”.

The origin of cortado is not entirely clear, but it is believed to have originated in Spain in the early 20th century. It was traditionally consumed by manual workers as a quick and affordable pick-me-up during the morning breaks. The drink is still popular in Spain and Latin America and has become increasingly popular around the world in specialty coffee shops.

Cortado is considered a type of “short” coffee, which means that it is a smaller drink than a traditional latte or cappuccino. It is also considered to be a stronger drink than a latte or cappuccino because it has less milk than those drinks.

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